This seafood pasta is very easy and can be prepared in just a few minutes. It has a real explosion of taste and aroma, as the acidic note of the lemon goes very well with the sweetness of the shrimp.
Recipe from I Want to Eat Pasta by Giovanna Torrico, 90 simple, fast, pasta recipes.
Ingredients
6 ounces (180g) fresh tagliolini
2 tablespoons extra-virgin olive oil
1 garlic clove, lightly crushed
7 ounces (200g) small shrimp, peeled
1/4 cup (60ml) white wine
grated zest of . lemon
chopped parsley, for sprinkling
salt and pepper
Method
1. Bring a large saucepan of water to a boil, add salt, then add the pasta and cook for 2 minutes less than the package directions.
2. Meanwhile, heat the oil in a large skillet over medium to high heat, add the garlic, and fry for 2 minutes. Add the shrimp and cook for 1 minute. Add the wine and let bubble for 2 minutes. Season to taste. Remove and discard the garlic.
3. Drain the pasta, setting aside 1 tablespoon of the cooking water. Add the pasta to the pan with the shrimp and toss until the pasta is coated, adding a splash of the reserved cooking water, if necessary. Remove from the heat, stir through the lemon zest and parsley, and serve.